My mom made this shrimp macaroni salad recipe for a picnic. It was such a hit that there were no leftovers, and we have been making it ever since. I have omitted the shrimp at times due to allergies of our guests, and it is still everyone's favorite.
Ingredients
- 1 pound tri-color pasta
- 1 pound cooked and peeled medium shrimp
- 1 pint cherry tomatoes , halved
- 3 greens onions , sliced
- 0.5 cups sliced pitted green olives , Optional
Instructions
-
1
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse.
-
2
Combine rotini, shrimp, tomatoes, green onions, and olives in a large serving bowl.
-
3
Whisk lemon juice, olive oil, garlic, salt, and black pepper together in a bowl until well combined; pour over salad and toss. Cover the bowl with plastic wrap; refrigerate at least 4 hours.
Nutrition Facts
Per serving
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